Make the dough starter: pour 1 cup warm water into a medium bowl, add 1 package (2 1/4 teaspoons) active dry yeast and 1 tablespoon honey, stir once to combine, and let sit until foamy, about 10 minutes.

Mix the dough: to the foamy yeast, stir in 1 1/2 cups whole wheat flour, 1 cup all-purpose flour and 1/2 teaspoon salt until the dough begins to come together. Use your hands to bring it fully together; if it is very sticky, sprinkle on a little extra all-purpose flour from the 1 cup called for.

Knead and rise: turn the dough onto a lightly floured surface and knead by hand about 5 minutes (until smooth and elastic). Lightly coat the inside of a bowl with canola oil, place the dough inside, cover, and set in a warm spot to rise until doubled in size, about 1 1/2 hours.

Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment.

Prepare the chickpeas: drain and rinse the 2 cans chickpeas, pat them as dry as you can with paper towels, and remove any loose skins. Place the chickpeas on the lined baking sheet in a single layer.

Season the chickpeas: drizzle the chickpeas with 1 tablespoon olive oil, then sprinkle on 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon brown sugar and a pinch of allspice. Toss to coat evenly and spread back into a single layer.

Roast the chickpeas: bake for 15–20 minutes, remove the sheet, toss and flip the chickpeas, then return to the oven and bake another 15–20 minutes, until crisp and golden. Let cool on the baking sheet.

Prepare toppings while the chickpeas roast: halve 1 cup cherry or grape tomatoes and crumble 4 ounces feta cheese. Measure out 1/2 cup hummus and have fresh dill and oregano ready. Keep olive oil for drizzling nearby.

Shape the pitas: after the dough has doubled, turn it onto a floured surface, knead a few times, and divide into 8 equal pieces. Roll each piece out as thinly as you can on a lightly floured surface.

Cook the pitas: heat a cast iron skillet (or heavy skillet) over medium-high heat and brush it with a little canola oil. Cook each thin dough round in the skillet: place it down and cook about 30 seconds until bubbles form, flip and cook 1–2 minutes until puffy with golden spots, flip once more and cook about 1 minute. Keep cooked pitas warm under a clean towel while you finish the rest.

Assemble the pitas: spread each pita with some of the hummus, top with roasted chickpeas, halved tomatoes, crumbled feta, and finish with fresh dill and oregano and a light drizzle of olive oil.

Serve immediately. Store any leftover roasted chickpeas in a container for snacking or future use.